How to make it

  • Peel all of the roots; slice each one using a mandolin slicer; I used 1/8-inch thickness for the roots other than the taro, where 1/16-inch is better. See Photo
  • Arrange them in a baking pan (one layer only), slightly spray with olive oil and sprinkle with some salt; turn them around and do the same on the other side. See Photo
  • Roast in the oven for about 30 minutes on 325 degrees, and they are ready (watch them closely, they need to be perfectly crispy but shouldn’t be burned). Allow them to get to room temperature and enjoy the sound of crunchiness See Photo. You can eat them as is (my preferred version), dip them, add to a salad or in a sandwich. Enjoy.
Sliced Chips   Close
Final result   Close
waiting to be baked   Close

Reviews & Comments 1

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  • NPMarie 8 years ago
    Great idea! And pretty as well:)
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